Waffles, Chaffles and Faffles, oh my!

Waffles, Chaffles, and Faffles, oh my!

I probably have not eaten a waffle in over 20 years.

We sold the homestead and sold the waffle maker.

Dear hubby has been wanting waffles for several years so I bought a waffle maker.

The box said `Recipes Inside` and had `Waffles, Chaffles and Faffles` on the side of the box so I thought there would be recipes for Chaffles and Faffles, but no.

Chaffles are easy  One egg and 1/2 cup mozzarella cheese, makes two Chaffles.

I had to hunt for a Faffles recipe.

Ingredients

   1 15-ounce can chickpeas
   1 small clove garlic
   salt
   1/4 cup extra virgin olive oil
   1/4 cup tahini
   2 tablespoons fresh lemon juice
   1 cup dried chickpeas
   1/2 small onion
   3 cloves garlic
   1/4 cup fresh flat leaf parsley
   2 tablespoons extra virgin olive oil
   2 tablespoons all purpose flour
   1 teaspoon salt
   1 teaspoon ground cumin
   1/2 teaspoon ground coriander
   1/4 teaspoon baking powder
   1/4 teaspoon freshly ground black pepper
   1/4 teaspoon cayenne pepper
   nonstick cooking spray
   4 pockets pita bread (optional)

Directions

   Remove the skins from the chickpeas: fill a large bowl with water, pour the chickpeas into the bowl and rub them gently to pop off as many skins as you can. The skins float to the top, where they can be skimmed off. It’s not necessary to get every last one off, so leave the stubborn ones.
   In a food processor or with a blender, pulse the chickpeas until just pureed.
   Add the garlic, 1/4 teaspoon salt, olive oil, tahini and lemon juice and blend until smooth.
   Taste and add more salt or lemon juice, if desired.
   To adjust the consistency, add 1 tablespoon of olive oil or water at a time, pulsing to combine.
   Serve with the fawaffles. Leftover hummus will keep in a covered container in the refrigerator for up to a week.
   Preheat the waffle iron on medium.
   Preheat the oven on its lowest setting.
   Drain the soaked chickpeas and place them with the onion and garlic in a food processor.
   Pulse until blended but not pureed.
   Add the parsley, olive oil, flour, salt, cumin, coriander, baking powder, black pepper and cayenne pepper and pulse until mostly smooth.
   Coat both sides of the waffle iron grid with nonstick spray.
   For each fawaffle, place about 1/4 cup of batter in the waffle iron, leaving a bit of space between scoops for each to expand.
   Close the lid of the waffle iron and cook for 5 minutes before checking.
   Remove the fawaffles when they are cooked through and evenly browned.
   Repeat steps 6-10 with the remaining batter.
   Keep finished fawaffles warm in the oven. Serve them with the hummus and pita bread.
   Falafel from a box? There’s no shame in that. Prepare the falafel mix according to package directions. Be sure to let the mixture sit for 15 to 30 minutes to allow the dry ingredients to hydrate fully. Waffle as instructed above.
   Leftover falafel mixture can be stored in a covered bowl in the refrigerator for a few days. No need to let it come to room temperature - just add another minute or two to the cook time.

Read More: https://www.foodrepermies.com/recipes/meet-the-fawaffle-a-waffled-falafel-and-hummus-recipe/

Do you have a recipe you would like to share?

Anne, you made my day with your chaffles recommendation! My go-to builder and construction advisor happens to be on the keto meal plan. The chaffles are a terrific idea for today's lunch!
The following recipe from https://thebestketorecipes.com/basic-keto-chaffle-recipe/ adds a couple additional ingredients for a fluffier waffle:
3 large eggs
1 cup shredded cheese (any variety or mixture)
1/4 cup almond flour
1/2 t baking powder

Another idea for intrepid wafflers,
Waffle Iron Hash Browns
Finely shred russet or other (not sweet) potatoes. Squeeze out all liquid in a towel. Mix in salt & pepper then quickly put a large handful in a buttered waffle iron set to medium. After 2 minutes, smash the lid down and cook about 5 minutes more until steam stops. Crispy, lacy, wonderful.